Try these three fermented foods
Make your own:
- Line a large sieve with cheesecloth and place over a deep bowl. Place 2 cups full cream yoghurt in the sieve and gather the edges of the cheesecloth together to cover the yoghurt. Chill for 2-3 days.
- Gently squeeze out any excess liquid and discard. The yoghurt will be very thick and resemble soft goat’s cheese. Roll the yoghurt into balls and place in a glass jar.
- Whisk ½ cup extra virgin olive oil, 6 sprigs thyme and zest of 1 lemon. Season with salt to taste. Pour over the yoghurt in the jar. Cover, chill and marinate for at least 8 hours, or up to 2 weeks.
A delicious cold yoghurt drink from India and Pakistan, lassi is sometimes flavoured with cumin and turmeric. It’s also a great way to cool your mouth if you’ve overdosed on the chilli in your curry…
Make your own: (courtesy of Jamie Oliver, no less)
- Cut the juicy flesh off 2 large, ripe mangoes, leaving the stone in the middle, and trim away all the skin. Blend the flesh, along with any juice left on the chopping board.
- Add 250 g plain yoghurt, 100 ml milk, zest and juice of 1 lime and give it a good whizz for a couple of minutes, or until smooth.
- Sweeten to taste with brown sugar or honey, if you wish. (Whizz again.)
- Chill in the fridge before serving – serve with fresh mint leaves.
This strained yoghurt sauce from the Med contains grated cucumber, olive oil and garlic, and is usually served with grilled meat.
Make your own:
- Mix together: 1 ½ cups double cream yoghurt, 4 finely chopped anchovy fillets, 100 g finely grated radishes, 1 T lemon juice, 1 T finely chopped dill, 1 T finely chopped Italian parsley, 2 cloves finely grated garlic, sea salt and freshly ground black pepper to taste.
- Combine well, and add more lemon juice if necessary.
Up your intake of live bifidobacterium cultures – the bacteria that keeps your digestive system happy – with our thick, creamy and all-around delicious yoghurt. It’s also made without any added preservatives and now contains reduced sugar.